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Recipe Summary

prep:
15 mins
bake:
1 hr at 350°
cook:
45 mins
Servings:
8
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Ingredients

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Directions

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  • Heat oven to 350 degrees F.

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  • Peel outer papery skin from head of garlic. Cut about 1/2-inch slice from top of the head of garlic and discard. Brush cut surface on top of the head with 1 tablespoon of the olive oil. Wrap the head in aluminum foil.

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  • Roast garlic in 350 degree F oven for 1 hour or until softened.

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  • In large pot, combine rutabaga with enough cold water to cover by 1 inch. Add 1/2 teaspoon of the salt. Bring to a boil over high heat. Reduce heat to medium-high; simmer for 40 to 45 minutes or until the rutabaga is fork-tender. Drain; return the rutabaga to pot and keep warm.

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  • Meanwhile, in a second large pot, combine potatoes with enough cold water to cover by 1 inch. Add 1/2 teaspoon of the salt. Bring to a boil over high heat. Reduce the heat to medium; simmer for 25 to 30 minutes or until fork-tender. Drain; add the potatoes to the rutabaga in the pot; keep warm.

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  • In medium-size skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add onion; saute, stirring frequently, for 5 minutes or until lightly browned.

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  • Add the onion to the rutabaga mixture in the pot. Squeeze garlic pulp from the skins into the rutabaga mixture. Mash all the ingredients together to combine. Add the remaining 1-1/2 teaspoons salt, the butter and black pepper. Mash until the mixture is as smooth as desired. Stir in thyme. Makes 8 servings.

Nutrition Facts

219 calories; total fat 10g; saturated fat 4g; cholesterol 16mg; sodium 543mg; carbohydrates 29g; fiber 6g; protein 5g.

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